Someone posted their beautiful and huge walk in, ours isn't as pretty, but we're a university averaging around 1k per meal. You could fit multiples of the dive bar I started working in in here

I heard it takes 5-10 years.

Got a 2-day banquet coming up for 400, will be short staffed at breakfast (again.) This is 4 buffet lines of chafing dishes, everyone shows up to eat at once.

This will be my first night-before bacon. Have always baked it off in the morning no matter how early we have to come in, so I fear this is going to flop. But I have the whole day before to prep and I have to take advantage of it.

My plan for your critique: cook off bacon normally, but pull it a little early. Cool completely. Transfer to hotel pan with grate. Store in cooler overnight. Next morning - move to oven to reheat in same hotel pans, then move those into chafing dishes. Ready to serve.

Unless its terrible. Then I see myself out.

I feel so silly but I’ve been waiting for years to pull another color…it’s ALWAYS orange or straight blue. It finally happened tonight! I put than thing straight in my purse after work😂 mine now. I’ll cherish it forever.

I am transitioning my career from restaurants towards private chef-ing. I am curious how you all set your prices, hourly/daily, and I would love some examples.

Let’s say you were preparing breakfast and a multi-dish dinner for two people 4 times a week? I live in the Bay Area if that helps give some context at all.

Hey everyone! I would love your opinions on this appetizer I made tonight.

Roasted marrow bones with parsley, arugula, caper and shallot salad (tossed in fresh lemon juice, zest, and evoo), served with toasted French bread

When I worked in Japan in the three start l’effervescence they had a Hanna thermometer with a 1mm probe. For every bird and season they had a temperature, for their vegetables they used feel and tasting to change exact temperature values instead of color, for example.

I use in this video a Therma 1 with a 1mm probe.

First time posting and asking for a big favour!

Research project: The Hospitality Paradox

I’ve been a chef for almost 30 years. Three years ago, in what I can only describe as a midlife crisis, I signed up for a degree in Hospitality Business Management.

I was motivated by parts of the industry I felt needed to change, and by the hope that completing the degree might help me move into a senior management role where I could improve the working lives of chefs.

And despite being a bit of an idiot, I’ve made it to the dissertation stage.

My project looks at the hospitality paradox: can organisations provide great hospitality to customers while failing to show hospitality to their staff?

I’m now asking chefs working in the UK to share their experiences in a short survey. I’d really appreciate your help. I’ll publish the anonymous results in this sub so participants can see how their responses contributed.

Much appreciated

About a month ago i landed a kitchen lead position in a new restaurant, was trained under current standards set by a casual kitchen culture but its definitely not working super smoothly for them like that. Any tips on enforcing proper kitchen standards and avoid stuff like bad knife transport and dangerous knife placements, messy and unorganized kitchen to young restaurant veterans that have more ego than skills and experience?

For some reason I cant replicate butter chicken like my hometown used to serve. I know its probly easy but how

Been on Sauté 8 months, Tips and Questions appreciated. Ovens do not work FYI

I work in a 3 star in france, I developed some bad habbits while working there. this was after 4 days watching a japanese 3 star in tokyo work.

It fundementally changed my creative approach to cuisine, and uprooted the way in which i will organize my kitchen...

Its one thing to believe people should treat each other properly, its another thing to actually do it. I was dumbfounded to see a 3 michelin star restaurant working 50 hours a week, paid overtime, small team, 70 covers per day, incredible sourcing, and teamwork without disrespect of any memeber of staff down to the last commis.

mind breaking, just a reminder that alot of this is a choice, the choice to hit or scream at your emplyees is because most chefs are incapable of organizing a team and arriving with mentorship, knowledge trasnmission, and fraternite.

How do you approach the conversation of raising prices with your current clients?

I offer in-home weekly meal prep, fully customized to my clients’ needs and preferences. I’m realizing I am undercharging. Local chefs start at $400 (plus groceries) for 3x4 plan. I currently offer this plus a salad or side for $300 (plus groceries). Initially this would’ve been ok because I was pursuing my business on the side while working full-time as a nurse. But I’ve left my job to pursue this as my career now, and am beginning to feel a little burnt out. I am looking to raise my rate to $350 to still be competitive, but want my clients to feel this is fair and worth it.

Long-term I’d love to grow my business by hiring additional chefs to provide meals to the greater surrounding communities, as well as spending time volunteering to prepare meals for our increasing homeless population in my area, so this increase in rate would help support all of this as well.

Im a chef at malaysian restaurant at CBD. Currently im at 485 visa and on the way to 482 visa. Im posting this because at the moment im feel down because nobody taking me seriously when im say im tired. The restauranr is always busy, im working from 9am to 10PM for 5 days, at least i got 2 days off. Everybody say its the way everyone feel and thats how it is. Im always support anyone who always say their tired, im always give a good word and anything else. Even my dearest people in my life look like not care about me and only care about the visa. Do you think im overreacting or weak ?

I’m looking for some suggestions for brunch restaurant level items. Specifically Australian brunch

Also I want some thoughts and opinions on a few ideas:

1. An avocado on toast with a little Italian twist: caprese avocado on toast, with cherry tomatoes, boconccini, fresh basil and balsamic glaze

2. Tempura prawns coated with chilly glaze, rocket and avocado on brioche toast

3. French toast crumpets with date jam, coffee-mascarpone and roasted pear, topped with hazelnuts

4. Croissant egg Benedict, with fresh spinach, smoked salmon and chilli hollandaise

Every opinion is welcome and appreciated. Not only by profesional chefs but every food enthusiasts

I’m the chef of a 40 seat restaurant. I would really like to close the restaurant/suspend normal operations on thanksgiving and host a free thanksgiving meal for those experiencing housing or food insecurity. I would want to do this family style and put tables together for this dinner.

The meal would be free but we would accept donations.

Is this possible.

How would this work logistically with vetting getting people/families who are actually in need.

Is it legal?

Hey yall, I’m a 20 year old guy that life cooking and even went to JWU for 2 years I’m now working in a restaurant full time and I love it , I get to create the special menu on weekends , manage events and everything but idk man . The lack of social life is ruining it for me and idk what should I do . Obviously I’m working when everyone is off and I knew that and thought I would be fine with it but now it’s getting to the point where I’m spending my off days (mondays, sum Tuesday and Wednesday) alone because all my friends are busy . And with Halloween coming up of course I gotta work on the night so I’m just questioning is it really worth it to sacrifice my enjoyment and fun with my friends in my 20s to work when in the future I’m most likely goin got have less time

Hi chefs,

I’m a kitchen hand and have just started.

I was tasked with chopping 30 red chillies today and it didn’t occur to me to wear gloves at the time because it wasn’t burning my hands or affecting me in any way.

Hours later I am now sitting here and my regretting my life choices because my hands are on fire.

Any one been through this before or have any tips?

(Please only helpful comments, I know this is stupid but I need answers TIA)

Thanks Chefs!

Howdy! I’ve been cooking in kitchens for roughly four years now. I started shucking oysters and dishwashing in a busy coastal Alabama town.

I’ve worked high end kitchens for roughly two years. Including a Michelin bib gourmand (seven months) and worked as lead cook at a four diamond (one year). More than half of my experience has been at Thai restaurants. At these places I worked hard, showed up early and helped to cover call outs. This gained me the trust of the chef and respect of my peers. I always say yes sir and never complain about work load. However if I see a job posting for better hourly/ higher accolades I will happily hop kitchens to broaden my experience. All this being said, I’ve gotten to a point where I am proficient with my knife skills, baking, grilling, sauce making, general cooking knowledge and organizational skills. I am happy to take criticism from chefs and do not take it personally.

I’ve recently started a new job in Nashville at a Japanese style place. Typically I’ll pick up stations pretty quickly but the menu/plating changes daily. The sous chef is younger than me with two more years experience. I’ve never had a chef nitpick and chides every single dish and movement I make. It’s like having a helicopter mom. During service he sits at expo and tells me every dish to fire on, and brags about how he would cook at my station and run expo solo before I started there. Once service slows down he grabs a huge bowl of food and sits in the dish room for an hour on his phone. The other day he was making remarks about how I couldn’t remember the plating and he literally changed the plating so I would be wrong. He doesn’t promote a great learning environment and makes horrible comments about immigrants (I’m a second generation immigrant). He’s very intelligent but lacks a kind bone in his body. I don’t talk back I just fix the perceived issue and move forward.

I’ve never once had a chef talk to me like that and it gets in my head and affects the way I cook. It’s taken me years to build my kitchen confidence but the way this guy talks to me really tears me down. Last week I saw him cover a dairy allergy steak with au poivre and didn’t bat an eye, just sent it out as a gift. It was the last dish of the night and I had to stay 15 minutes later to fix his mistake. No apology or accountability. If I had made that mistake he would have chewed my ass out.

I had a conversation with the Exec chef and told me I’ve been doing a wonderful job and he’s been hearing great things about my cooking. The sous told me once that my food looked “decent”)

My question here is, is this worth sticking out? I’ve been really fortunate to have really kind and encouraging chefs who take accountability and value friendship/camaraderie

Any advice on the best way to deal with a chef like this? I try to be kind and respectful but after three weeks I’m running out of patience

I have a job offer at a Michelin-star restaurant, and I'm thinking about taking the job and dropping out of college to see how far I can get as a chef. Does anyone think that the economy might ruin fine dining and the future outlook of Michelin